This was my fifth visit, and I tried five new dishes for the first time.The second dish, the a la and sea urchin, was incredibly delicious. Even when eaten together, the umami of the a la stood out, leaving me in awe, thinking, "Is it really this good?"The first piece of nigiri, the flounder aged with kombu, had a gentle aroma of kombu and a delightful texture when chewed.The sixth dish, the grilled botan shrimp, was cooked over a low flame, leaving about 30% of it rare, resulting in an exquisite texture and sweetness.The eighth dish, herring (my first time trying herring nigiri), had no fishy smell at all, and the fat was light and smooth.I haven't visited during the mid-winter season yet, and I was planning to make a reservation for the snow crab and winter yellowtail. However, the overwhelming deliciousness of this visit left me so entranced that I completely forgot to make a reservation before heading home.
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